The Best Healthy Chocolate Chip Cookie
Prep time
Cook time
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These gluten-free, grain-free and refined-sugar-free cookies have crispy edges, a chewy center and a rich buttery flavor. Super easy to make and so yummy! Recipe from Liz Moody's Healthier Together and reprinted with permission from Liz Moody, courtesy of Clarkson Potter, a division of Penguin Random House.
Recipe type: Dessert, Cookies, Snack
Cuisine: Gluten-Free, Grain-Free, Refined Sugar-Free, Dairy-Free
Serves: 6-8 cookies
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup unsalted creamy almond butter
  • ¼ cup almond flour
  • ¼ teaspoon fine grain sea salt
  • ½ cup coconut sugar
  • ½ teaspoon baking soda
  • ¼ cup chopped walnuts
  • ¼ cup (gluten-free) rolled oats
  • ¼ cup dark chocolate chips or chopped dark chocolate
  1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl, beat together with a large spoon (I used a stand mixer) the egg, vanilla and almond butter until combined.
  3. Stir in the almond flour, salt, coconut sugar, and baking soda until smooth.
  4. Stir in the walnuts, oats and chocolate chips, working the dough a bit to get everything distributed evenly (the dough will be thick - that's okay)
  5. Scoop the dough into rounded teaspoonfuls and drop them onto the prepared baking sheet. Bake for 10 to 15 minutes, until the edges turn golden brown (I cooked mine for 9 minutes).
  6. Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
  7. While the texture is best on the first day (Liz likes to make small batches and eat them fresh), they'll keep uncovered at room temperature for 2-3 days.
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